Follow by Email

Friday, April 10, 2009

The Veg Mahabhoj

While I struggle to eat down the refrigerator, or fix a menu for the week, the mini-God of my universe, my 'would be teenager' decides otherwise.

Off late he relishes a 'thali', the Indian platter, North Indian or South Indian, preference slightly in favour of the North Indian one.



Hence, we ended up treating ourselves to the 'Rajdhani Mahabhoj' to our stomach, sorry sorry heart's content. At the end we felt satiated, he was overthrilled for being charged half for all the goodies he got to lay his hands on.

Could not control myself from clicking the huge spread/ thali. Hope you too salivate at the sight of the Mahabhoj

Wednesday, April 8, 2009

Mon kharap koraa bikel maanei megh korechhe....

In an otherwise coccooned life on a highrise in Gurgaon, the only contact we enjoy with outside air is in the morning these days till the Sun decides to shine too bright, right over our head.

Braving the sun, heat and dust, day in and day out, the sudden exposure to the somewhat cooled down air or a look at the setting sun or a sudden overcast sky makes you choke with emotion, fleeting memories, incidents, moments of life.



A look at the sky on a quiet Sunday evening does a prompt overchurn of emotions. Nothing more apt to describe the feelings than the famous Sumon Chattopadhyay song...." Mon kharap koraa bikel maanei megh korechhe. Durey kothao du ek poshla brishti hochchhe....."

While I enjoyed the sky over a tall cup of lemon tea and Sumon's songs pouring from my ipod, I dedicate this post to all Calcuttans missing the afternoon shower and Kalbaishakhi.

Tuesday, April 7, 2009

Dim er Malaikari

It is weeknight once again and once again I am dog tired as I drag my feet home, late into the evening.

While I do the long forgotten 10-20-30-40,... or Ina Mina ....to decide whatz to have for the most important meal of our day, the last lap of the office work and concalls keep my ears and mouth busy. Yap-yap-yap.... I continue.

My little sonny is already irritated with my ongoing calls as well as the 'mime show' of series of instructions to stand by. Hence the need to spike up the ' shadaa mataa' home-cooked dinner with a magic wand.

The pre-boiled eggs in my refrigerator are too inviting in this moment of hurry. So, I decide, it is going to be a simple spread of bhaat(rice), dim er malaikari(Egg Curry with coconut milk) and roasted punjabi papad. And my almost 12 yrs old son finds the menu inviting enough to finally force an ear-to-ear grin.

OK, while the 'almost teenager' finally settles down to complete his 'homework', I concentrate on the 'dimer malaikari'.

Dimer Malaikari



Ingredients:

Hard boiled eggs-4, shelled and slit at places
Onion- 1 large, grated fine
Ginger/Garlic paste- 1 & 1/2 tsp
Tomato- 1 large, skinned and grates fine

Whole Garam masala - green cardamom (3-4); clove(1-2), cinamon stick(1 inch ); large cardamom- 1

Coconut milk - 1st extract- 1 cup( if using ready to use, 50 gms should be fine)
Turmeric- 1 tsp
Cumin powder- 3/4 tsp
Salt, sugar, red chilli powder to taste

Process

The boiled eggs, rubbed fine with salt, turmeric, red chilli powder and light fried till golden brown. Please take care not to over-fry, else the skin crinkles and does not allow the masala to go in.

In 1 tsp oil, put the whole garam masala and cover(to avoid the cardamoms and cloves popping out of the wok. Add onion, simmer and stir well to fry till translucent. Add ginger-garlic paste, grated tomato and stir fine. Add salt, and fry till masala starts leaving the sides. Add remaining turmeric, cumin, red chilli powder and 1/2 tsp sugar. When masala is done, add coconut milk and simmer. Add warm water for the gravy and cover. Let it boil. When gravy thickens, add 1 or 2 green chillies, slit into the gravy. Add the eggs and let the gravy cover the eggs. Thicken the gravy to suit your taste.

Usually a thick smooth gravy tastes fine. It can be eaten with rice, jeera rice or roti.

We took a dive into it with plain rice only, with a quick fix accompaniment of roasted papad and 'green chillies'.

Monday, April 6, 2009

Weekly Menu Planner-Week starting 29/3/2009

Delhi weather is still beautiful, tolerable and we can do without AC. But for a silly mistake of mine spent the whole weekend sneezing, coughing, red rubbed nose and itchy eyes.....I ate two bites of a Chicken crepe, which had a handsome portion of mushrooms as well. I was callous and spared the waiter of my regular speech of "No Mushroom, No Crabs". Hence Sunday onwards I am busy with " allergic effects"

Funnily, There are too many school holidays cluttering this week. Kid's school was off on 3rd for Ram Navami, will remain closed on 7th for Mahavira Jayanthi and 10th for Good Friday. Too many holidays means, too much junk food goes in, which is irritating. Since weekends are the only time I think and cook rather than handle it in firefighting mode during the week.

While I am trying to be more conscious of the 'grocery purchased' and 'food wastage', I was quite touched with some blogs working on 'Eating out of refrigerator and cleaning up rather than wasting the stored food'. This week actually I penned down the food I am cooking for the week, so that I do not end up 'cooking in excess', or ' be under-prepared for a week, and have outside food'

The basic staples readied, cooked and stored are as follows

1. MugMushurir mixed daal fry.... Equal portion of moong and mushuri, boiled till tender, added to phoron of finely chopped onion, ginger, garlic, tomato and green chillies

2. Alu gobi r sukhi sabji: Paanchphoron in at most 2 teaspoon of white oil, with dhania jeera haldi powder, grated tomato, ginger, mirch powder etc. Does well with daal and roti

3. Sambhar: A portion of sambar with pieces of lauki and drumsticks

4. Dry sabji(chachchari) with Alu parwal(patol)... with flinely sliced pneyaj and tomato

4. Doi Chicken in 1 tablespoon oil

5. Dim er malaikaari... Eggs are boiled and kept ready for one weeknight meal. Malaikari gravy can be made as and when required

6 Oriental fried rice (with corn, peas, finely chopped coloured capsicum,fried prawns, omlette,spring onions and pineapple.....all chopped, cleaned, fried(prawns) and stored in refrigerator for saute ing on a weeknight for a wholesome meal

7. Atta kneaded for the week and refrigerated

Hopefully by end of the week I should be able to finish all cooked food and contribute in the ' no wastage' campaign